A group of Chaine members gather for a photo op after the meal.

I received an email from the Bailli and officers of the Chaîne des Rôtisseurs, Bailliage de Pattaya, Thailande, inviting me to enjoy “An Evening Amical” at the Poseidon restaurant in Jomtien last Friday.
Knowing the French origins of the Chaine des Rotisseurs, I dusted off my Langenscheidt (not a French name, surely) pocket French dictionary and looked up “amical” which turned out to be entirely guessable being “friendly or amicable”. I will not go into semantics here as to whether the French nicked it from us English speakers or otherwise, but I looked forward to the evening. After all, Kim and Pascal Schnyder’s Poseidon Restaurant has always been one of my favorites.
Poseidon is a name well known to students of Greco-Roman history, even if just for fathering 56 children with some of them, such as Pegasus and Atlas, still everyday names in the western society. Poseidon is in the Jomtien Complex, that large and once deserted building opposite the Hanuman statue, and is easily found by taking the entrance closest to the Thepprasit Road end, where you will find the restaurant (and its eponymous hotel) as the first enterprise on your right.
The menu was under the control of what must surely be Pattaya’s most inventive chef, Pascal Schnyder, and began with baby artichokes with potted truffles on an anisette broth. The tartness of the artichokes just freshened up the palate, while the Blue Moon Valley (export only) Australian Sauvignon Blanc wine was truly something special.
The second course was a tangerine infused rainbow trout. Not just a rainbow trout, but tangerine infused rainbow trout on a celeriac mash and sweet capsicum concasse (crushed). Subtle flavors to excite the palate.
I sat with Ranjith Chandrasiri, the Bailli (president) of the Pattaya chapter of the Chaine des Rotisseurs, who remarked that whilst this was supposed to be a simple dinner “amical”, chef Pascal cannot help himself and can only produce fine dining dishes, and these certainly were fine dining. And fabulous eating, I should add.
The next dish was another fish, but done in a completely different way. Scottish salmon with a vanilla sauce and soba strings. The vanilla had just a hint of spice, while the salmon had a hint of rock salt. With these unique dishes, the Chaine des Rotisseurs members were certainly being given an “evening amical” to remember.
However, the main course was yet to come, and was a roasted duck breast with a trilogy of ravioli, accompanied by a Penfold’s Private Release Shiraz Cabernet 2007 (Australia). As all Chaine des Rotisseurs (roasters) dinners must have one roasted dish, this duck was a welcome change from the usual roast lamb which is presented at these evenings. Pascal had rung the changes again, and the three different raviolis included a spinach and ricotta, a tomato and another mixed mushrooms.
There was no doubt in anyone’s minds over the quality of the food and the presentation. It was fine dining, as eating in Poseidon always is.
From the point of view of the Chaine des Rotisseurs members, there was no doubt that this had been a faultless meal, and we all appreciated chef Pascal coming to talk to us at the end when he finally left the kitchen. An exemplary effort from the combined kitchen staff of Poseidon and Casa Pascal, who had come to assist in the cooking of the mammoth dinner, and who were rewarded with certificates of appreciation.
When you go to Poseidon, I cannot promise you tangerine infused rainbow trout, but I can promise you an excellent meal, at a price significantly less than other restaurants of that caliber. Do try.
Restaurant Poseidon, 413/3-5 M12, Thappraya Road, Jomtien Complex, telephone 038 303 300, fax 038 303 336, open 8 a.m. until 11 p.m. seven days. On-street parking.

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Stuffed Thai Omelet (Kai Yat Sai)

A simple dish this week and one that is traditionally Thai. The filling can be chicken, pork or prawn, but chicken is my favorite and is the one presented here.
It is not a difficult dish to prepare, and my local stall makes it in under five minutes.

Cooking Method In a wok put one tablespoon of oil and heat. Beat the three eggs with the fish sauce and pour quickly into the hot pan, swirling the omelet mixture to produce a thin layer all over the pan. In another pan (or wok) put in the remaining oil and heat quickly. Add the crushed garlic then the chicken. After one minute add the tomato and onion and the sugar and stir for another minute. Finally mix in the tomato ketchup, the shallot and soy sauce. Replace the first wok on a low heat and gently spoon the chicken mixture into the center of the omelet. Fold over the edges to make a square parcel with the chicken mixture inside. With an egg slice scoop it out of the pan, garnish with chopped coriander and serve immediately.

Ingredients      Serves 1-2
Chicken (minced)   50 gms
Eggs                     3
Onion                    ½
Tomato                  1
Garlic (crushed)      3 cloves
Shallots (chopped) 2
Fish sauce           1 tbspn
Soy sauce           1 tbspn
Sugar                  1 tspn
Tomato ketchup   3 tbspns
Olive oil               2 tbspns